Description
Sweet and savory Brown Sugar Glazed Carrots feature tender carrot sticks coated in a buttery, brown sugar glaze with a hint of cinnamon, making them a delightful and easy side dish perfect for holidays or any meal.
Ingredients
Scale
Carrots
- 2 pounds carrots, peeled and cut into 2-inch sticks
Glaze
- 4 tablespoons unsalted butter
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Boil the Carrots: Bring a large pot of salted water to a boil. Add the peeled and cut carrots and cook for 5 to 6 minutes until just tender but still firm. Drain well to prevent excess water from diluting the glaze.
- Make the Glaze: In a large skillet over medium heat, melt the butter. Stir in the brown sugar, salt, black pepper, and optional ground cinnamon. Cook the mixture until the sugar dissolves completely and the glaze is bubbling gently.
- Glaze the Carrots: Add the drained carrots to the skillet and toss them thoroughly to coat in the warm brown sugar glaze evenly.
- Caramelize: Continue cooking the coated carrots for 4 to 5 minutes, stirring occasionally. This process will caramelize the glaze and give the carrots a glossy, appetizing finish.
- Serve and Garnish: Transfer the glazed carrots to a serving dish. Sprinkle with freshly chopped parsley for a fresh, colorful touch and serve warm.
Notes
- For extra depth of flavor, add a splash of orange juice or maple syrup to the glaze while cooking.
- Baby carrots can be used as a convenient substitute for sliced carrots.
- Adjust seasoning according to taste, especially salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 15 mg
